Polenta pizza

You can use your favorite dough for this pizza, but to make the pizza with filling (topping) from canned food tasty, cook it according to our proven recipe.

Ingredients

• 200 g of various frozen mushrooms (white, chanterelles, honey agarics)
• garlic - 2 cloves
• 1 cup tomato sauce
• 3 tbsp. l. capers
• 100 g pitted olives
• fine sea salt
• 100 g anchovies
• 1.5 cups medium-ground corn grits
• olive oil - 0.5 cups
• salt

Directions

1. In a large saucepan with a thick bottom, boil 1.5 liters of water, add salt and, stirring constantly in one direction, pour in the corn grits in a thin stream.
2. Cook over low heat, stirring continuously, for 30 minutes, until the polenta begins to lag behind the sides of the pan. Pour in a few tablespoons of olive oil, stir and line the polenta in an even circle or rectangle on a parchment-lined baking sheet. Allow to cool.
3. Meanwhile, put the mushrooms in boiling salted water, cook for 3-4 minutes. Throw in a colander, dry. Peel and chop the garlic. Fry mushrooms with garlic in 3-4 tbsp. l. olive oil. Put the tomato sauce on the polenta, then the fried mushrooms, capers, olives and anchovies, chopped in half.
4. Sprinkle with olive oil, season with salt, pepper and bake in the oven at 200 ° C for 10–12 minutes.